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Fred Milani

With Chef Bruno Girardi working on his retirement plans and taking time off from the financial responsibilities of running a busy restaurant, the Milani family steps in to continue in the fine tradition of Girardi’s Osteria with the same menu and value that's loved by many, same kitchen and serve staff, and above all the same desire to bring in people for a great dining experience. Bruno is still around to offer his wisdom and guidance, and his vast experience.

Fred and Lida have lived in the Seattle area for over four decades. They love great Italian food and know the feeling a well-prepared meal with fine ingredients and attentive service brings. They will work to provide a greater dining experience for Girardi’s guests under their stewardship. Lida comes from a long career in beauty consulting and skin care, cosmetics, and fragrance; Fred is retiring from his decades of IT career and venturing into something that has excited him for years.

While Bruno’s French, Argentinian and West African influences complement his predominantly Italian-themed menu, the Milani’s too hope to occasionally introduce tidbits from other regions of the “Silk Road” that Marco Polo missed or could not carry with him back to Italy.

"We are here to serve. It’s not about us - it’s about our guests. We believe that the more we do for others, the better off we are. Please let us know how we could provide a better dining experience for you using our comment cards." -- Fred and Lida Milani

With Chef Bruno Girardi working on his retirement plans and taking time off from the financial responsibilities of running a busy restaurant, the Milani family steps in to continue in the fine tradition of Girardi’s Osteria with the same menu and value that's loved by many, same kitchen...

Armando Andrade

Chef

Armando Andrade, the head chef, grew up in Mexico in the town of Puebla. As a child and adult Armando has always enjoyed Mexican traditional dance. He decided to move to America when he was a young teenager. As a teenager Armando started in the Girardi’s kitchen in 2007 washing dishes. Soon Bruno Girardi, then owner & chef, saw Armando’s passion, drive, and dedication and knew Armando would make a much better chef than he would a dishwasher. Bruno worked side by side with Armando for many years building a great chef and friendship. We sometimes joke at the restaurant that Armando is Bruno’s clone as Armando is doing Bruno’s role in the kitchen and delivering great dishes to the restaurant daily. Armando does a great job making the old staple dishes of Bruno’s signature food and now prepares and adds to the menu his own creations as well.

Armando Andrade, the head chef, grew up in Mexico in the town of Puebla. As a child and adult Armando has always enjoyed Mexican traditional dance. He decided to move to America when he was a young teenager. As a teenager Armando started in the Girardi’s kitchen in 2007 washing dishes. Soon...

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We have closed off tables and chairs and the bar area to provide six-foot separation and we regularly wipe and sanitize frequently touched surfaces. We wear gloves and face-masks in the front of the restaurant as well as the kitchen area.

We have combined Happy Hour/Lunch and Dinner hours into a single, abbreviated, disposable menu featuring a selection of guest-favorite items. We offer small, ala-carte portions which are similar to the old HH/Lunch items, and a larger, more complete meal similar to the old dinner menu sizes. Our check presenters are sanitized between each use.

For our dining room guests, we have provided an exit on the southeast side of the dining room to avoid close contact with incoming guests. However to use bathrooms, please use your discretion and yield to incoming guests. We provide appropriate spacing or partitions between tables, as per state guidelines.

The Exciting News:

We now provide our own delivery service as well as still partner with Doordash. You can also now order and pay for delivery or curbside pickup directly on our web site. We will be adding photos to the online menu incrementally.